Biscuits.jpg

Biscuits

A good biscuit is tender and light. Serve biscuits warm with honey.

These small quick breads use leavening agents like baking powder or baking soda, rather than yeast. A good biscuit is tender and light, with enough fat to make it moist. The word itself comes from the French bis cuit, meaning “twice cooked”—these little breads were twice-baked to stay crisp at sea.

Varieties

Biscuits are traditionally made with white flour, but a few whole-grain versions are available.

Buying and storing tips

A few bakeries may carry biscuits, but they’re often baked at home. Ready-to-bake biscuit dough or mix is available refrigerated, frozen, or on grocery shelves. Choose the whole-grain variety whenever possible. Store cooked biscuits wrapped in plastic in the refrigerator to prevent molding, and use within a day or two.

Availability

Biscuits are available year-round.

Preparation, uses, and tips

Serve biscuits warm with honey; stuff with traditional (or soy) sausage and scrambled eggs for a breakfast sandwich.

Nutritional Highlights

Biscuit (plain or buttermilk), 1 biscuit
Calories: 127
Protein: 2.0g
Carbohydrate: 17g
Total Fat: 5.7g
Fiber: 0.45g
*Good source of: Thiamine (0.15mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

Health benefits and concerns

Health benefits and concerns for bread
Many health benefits and concerns associated with this food are applicable to other breads. Read about health benefits and concerns for bread for a full description.